I think I've overkneaded my dough for what was supposed to be a whole grain meteil. I added altus, which I think increased my hydration or something, so the dough just wouldn't come together right. Either that, or there is more rye in this than formula states. (PR's formula with whole wheat starter, rye soaker). PR leaves a lot of room for decisions-"add either rye or whole wheat as needed" and somehow things just weren't looking right.
Good morning. I'm making a sourdough ciabatta this morning and it was coming together nicely in the kitchen aid. In fact, I thought, wow, that dough might be a little too stiff, must be the whole wheat. I was kneading at level two for 4 to 5 minutes when it kind of stopped holding together so well. It still seams to have some gluten, but it's tearing very easy. Can I save this dough?